This amazing Blueberry Mousse Cake is a white sponge cake covered with airy blueberry mousse frosting and blueberry jelly topping.
This last week we had visitors staying with us. My sister-in-law and her friend stopped by on their Southeast Asia backpacking trip and spent a few days with us here in Krabi, Thailand. It’s always fun to have guests and hear all about their travels!
It was a very welcome change to our routine and while I didn’t find time for blogging, we took them to several different places for activities and sight-seeing. We even got to know new places and locations in Krabi that we hadn’t visited yet. Yet another great reason to host guests!
There were long-tail boat rides through the mangroves, cave explorations and hanging out at the beautiful beach in Railey! It truly was a splendid time and it was great to see and do different things!
But, those who work hard (and play harder) have to eat well, too. Of course, we did, and I treated myself to this awesome blueberry mousse cake. It felt like the perfect time to treat myself and discover something new! It was just the right combination of sweet dessert and tart freshness.
The base was a super-moist white cake with creamy blueberry mousse and blueberry jelly, topped with a dollop of whipped cream and some blueberry compote. If you like blueberries, this is the dessert for you!
I adapted a few favorite recipes so that you also can make a blueberry mousse cake yourself! Give it a try and share your experience and results! Enjoy!
Blueberry Mousse Cake
- 2 eggs
- ½ cup sugar
- 2-3 tablespoons hot water
- ½ cup flour
- ⅓ cup cornstarch
- 1 teaspoon baking powder
- 1 cup whipping cream
- ½ cup blueberry juice
- ¾ cup whole blueberries
- ¼ cup sugar
- 1 ½ packets unflavored gelatin
- 10 whole blueberries
- ⅓ cup blueberry juice
- 1 tablespoon sugar
- 1 packet unflavored gelatin
- Preheat the oven to 325°F. Separate the eggs. Beat egg whites with one third of the sugar until stiff. Beat egg yolks with remaining sugar and water until creamy. Combine egg mixtures. Mix flour with cornstarch and baking powder and sift into the egg mousse; carefully stir in with whisk.
- Line a 10" springform pan with parchment paper. Fill in the batter and smooth it. Bake for about 15 to 18 minutes. Remove from oven and let cool. Remove cooled cake from the springform, remove parchment paper, and clean the springform.
- You can cut the cake layer a little smaller if you want the mousse to cover the entire outside of the cake. Put the cake back into the springform.
- Whip the cream until frothy and keep cool. Combine blueberry juice, blueberries and sugar in a saucepan. Heat the mixture until the sugar dissolves. Soak gelatin according to directions. Add into the warm blueberry juice and stir well.
- Cool mixture indirectly over iced water just until it isn't warm to the touch. Add 3 tablespoons of whipped cream and stir well. Add the juice mixture to the whipped cream and stir together carefully. Pour the mousse onto cake in the form. Smoothen the surface and refrigerate for at least 2 hours.
- Arrange the whole blueberries on solidified mousse. Combine blueberry juice and sugar, then heat until the sugar is dissolved. Stir in gelatin that has been soaked according to directions.
- Cool jelly mixture to room temperature. It should not feel warm anymore, then carefully spoon the jelly mixture onto the mousse layer. Refrigerate for a minimum of 20 minutes. With a wet, hot knife carefully loosen the springform ring from the cake. Transfer the cake to a serving plate.
- You can reserve some whipped cream and blueberry jelly to garnish the finished cake.
Can we use blueberry fillings bcoz blueberries are not easily available in India
Yes, I am thinking you should be able to fold blueberry filling into the whipped cream for an easy and quick mousse. And top with just a bit more filling
I'm just wondering how much in ounces is each pack of unflavored gelatine please!? Here they sell it by 10ounces pouches
Th and in advance and congrats for the great job !!!
just looked at my gelatine package. 1 pouch contains 7 grams (0.25 ounce), which is supposed to set 2 cups (500 ml) of liquid.
Hope this helps 🙂
Hi, may I know how to make blueberry juice? I only have frozen blueberries.
Here we can buy OceanSpray brand blueberry juice and often the health food/organic aisle of the grocery store has it too. Otherwise I would just try cooking the frozen blueberries with water, mashing the berries, then straining it. Hope this can help you Dora.
It is the first time I tried your " Blueberry Mousse Cake" recipe. It was very good and I like it so much.
After comparing this recipe with other of similar mousse cakes, I found this one is much easier to handle and back, also the cake tasted pretty good too.
Thank you very much!
Thank you YN for your great feedback. With so many awesome blueberries available right now I am thinking I should make it soon as well 🙂
o my gosh! This looks AMAZING! do you think the mousse would work well on top of a cheesecake?
I can't think of why it shouldn't work for on top of cheesecake. That actually sounds amazing! Let me know if you try it 🙂
Hello This looks sooo good! I love the color of the blueberries with the white cake. One question, did you use cake flour or all purpose? Thanks - Ashley
Thank you Ashley! Since the recipe also uses cornstarch it should be all-purpose flour. Usually a mixture of all-purpose flour + cornstarch is used to imitate cake flour. I would think even all cake flour instead of flour+cornstarch could be used.
I think I should have made it clearer in the post that I had this cake at a cafe. The recipe given is an inspiration how it could be re-created at home.
That looks stunning! Yum!
Thank you, Belle!